Best 2 Thai Red Curry Paste Recipes

If you're looking to create a flavorful and aromatic Thai red curry dish, the key is in the curry paste. This essential ingredient provides the base for the curry's vibrant color, bold flavors, and spicy kick. With a variety of recipes available, choosing the best Thai red curry paste can be overwhelming. This article aims to guide you through the world of Thai red curry pastes, highlighting their key ingredients, flavors, and applications. We'll explore different recipes that showcase the versatility of this culinary staple, helping you select the perfect paste to elevate your next Thai red curry creation.

Check out the recipes below so you can choose the best recipe for yourself!

THAI RED CURRY PASTE

Thai Red Curry Paste image

Great for Thai cooking. I got the recipe a long time ago from a friend, who suggested that making red curry paste is better than buying it in the store; he was right! You can mix the ingredients as you like. Curry is something that can be experimented with and should be! Just make sure that you do not remove the ingredients, as it will remove authenticity. For a more mild curry paste, remove and discard the chile pepper seeds.

Provided by Ajlake

Categories Side Dish Sauces and Condiments Recipes

Time 15m

Yield 4

Number Of Ingredients 14

Ingredients

5 dried red chile peppers, or to taste
2 onions, cut into chunks
2 tablespoons chopped fresh cilantro
1 tablespoon vegetable oil, or more as needed
1 tablespoon chopped garlic
1 tablespoon ground coriander
2 teaspoons lemon zest
2 teaspoons ground cumin
2 teaspoons shrimp paste
2 teaspoons paprika
1 teaspoon whole black peppercorns
1 teaspoon lemon grass powder
1 teaspoon ground turmeric
1 teaspoon salt

Steps:

Blend chile peppers, onions, cilantro, oil, garlic, coriander, lemon zest, cumin, shrimp paste, paprika, peppercorns, lemon grass, turmeric, and salt together in a blender until a smooth, paste-like consistency is reached.

Nutrition Facts : Calories 102.8 calories, Carbohydrate 15 g, Cholesterol 1.6 mg, Fat 4.3 g, Fiber 3.9 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 592.6 mg, Sugar 5 g

AUTHENTIC THAI RED CURRY PASTE

Authentic Thai Red Curry Paste image

I learned to make this at a Thai cooking school attached to a well-known Australian Thai Restaurant. As a guide, 1/2 a cup of the paste, 1 1/2 cups of coconut cream, 2 tablespoons of palm sugar and 3 tablespoons of fish sauce will make a sauce for for 500g or 1lb of meat. The paste will keep in a jar in the fridge for 2-3 weeks. I spoon 1/4 cup measures into a muffin tin, freeze it, then remove the little 'muffins' of paste into zip-lock bags - 2 per bag - and return to the freezer. DO NOT SUBSTITUTE INGREDIENTS in this recipe, or you won't get that authentic Thai taste.

Provided by Kookaburra

Categories Sauces

Time 40m

Yield 1 1/2 cups

Number Of Ingredients 13

Ingredients

15 dried red chilies, deseeded, then soaked in boiling hot water for at least 10 minutes, deseed by cutting off one end an
2 small red onions, quartered
12 garlic cloves, fresh, roughly chopped
2 stalks lemongrass, crushed and the white part chopped finely
1 tablespoon galangal, peeled and chopped (galangal from a jar is OK, but ginger is not a good substitute)
2 tablespoons coriander roots, scraped, washed and chopped
1 tablespoon lime zest, finely shredded (I use a microplane shredder)
2 teaspoons white peppercorns
2 teaspoons coriander seeds, roasted in a dry pan until fragrant
1 teaspoon cumin seed, roasted in a dry pan until fragrant
1/2 teaspoon mace, roasted in a dry pan until fragrant (nutmeg will do if you can't get mace)
2 teaspoons salt
2 teaspoons shrimp paste, wrapped in foil and roasted in a 180C/350F oven for 10-15 minutes

Steps:

Prepare all ingredients as instructed above.
Drain the chillies and discard liquid.
In a food processor, puree the chillies and all the other fresh ingredients until very fine.
Grind all the spices together (you can use a mortar and pestle - I use a small food processor).
Add the roasted shrimp paste to the spices and grind again until combined.
Add the spice/shrimp paste mix to the puree and mix well.
Store in a tightly sealed glass jar in the refrigerator or freeze in 1/4 cup or 1/2 cup portions.
1/2 cup of the paste is sufficient for sauce for 500g/1lb of meat.

Nutrition Facts : Calories 270.1, Fat 3.1, SaturatedFat 0.3, Sodium 3151.7, Carbohydrate 59.2, Fiber 9.8, Sugar 28.1, Protein 11.4

Tips:

Choose ripe, flavorful tomatoes: Ripe tomatoes will give your curry a richer, more intense flavor. Look for tomatoes that are deep red in color and free of blemishes.
Use a high-quality red curry paste: The red curry paste is the heart of the curry, so it's important to use a good quality paste. Look for a paste that is made with fresh, flavorful ingredients and has a deep red color.
Don't be afraid to adjust the spice level: Red curry can be spicy, but you can adjust the spice level to your liking. If you want a milder curry, use less red curry paste. If you want a spicier curry, add more paste or some chopped chili peppers.
Use a variety of vegetables: Vegetables add color, flavor, and nutrients to the curry. Use a variety of vegetables, such as bamboo shoots, bell peppers, carrots, and green beans.
Simmer the curry until the vegetables are tender: Simmering the curry allows the flavors to meld and the vegetables to soften. Simmer the curry for at least 30 minutes, or until the vegetables are tender.
Serve the curry with rice or noodles: Curry is traditionally served with rice or noodles. Rice is the most common choice, but you can also use noodles, such as ramen noodles or udon noodles.

Conclusion:

Thai red curry is a delicious and versatile dish that can be made with a variety of ingredients. By following these tips, you can make a delicious and authentic Thai red curry at home. So what are you waiting for? Get cooking!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #condiments-etc #vegetables #asian #thai #easy #spicy #novelty #taste-mood